We just bought it and are baking our way through it...we haven't found any recipes that we LOVE. Some are okay, but most are really heavy and a little gummy. He needs to learn the reverse creaming method.

There's a site called "From Karen's Kitchen.com That has great scratch and box cake recipes. One I bake all the time is called Yellow cake. It uses that method of adding the butter to the dry ingredients and liquids last. It a fluffy cake and tastes great.

can the reverse creaming method be used with any recipe or does the recipe have to specifically call for it? how long would you beat the butter, flour and sugar for?when would you add the baking soda or powder and cocoa?

thanks txcat for the heads up on the the recipes in Warren browns Cake Love book. I got mine from the liabrary and haven't tried the recipes yet. Question: Did you use potato starch in your cakes like he did? I haven't heard this before. By the way thanks for the reverse creaming method.

thanks txcat for the heads up on the the recipes in Warren browns Cake Love book. I got mine from the liabrary and haven't tried the recipes yet. Question: Did you use potato starch in your cakes like he did? I haven't heard this before. By the way thanks for the reverse creaming method.

We used signature secrets which is starch blend that I like better than potato starch in baked goods.

Henna20, The recipe I use for the Yellow cake calls for all dry ingredients sifted together and then you put the butter in the dry ingredients along with 3/4 cup buttermilk. The other 1/4 cup is beaten with the eggs and added to the mixture a little at a time.

can the reverse creaming method be used with any recipe or does the recipe have to specifically call for it? how long would you beat the butter, flour and sugar for?when would you add the baking soda or powder and cocoa?

You can use it with any "high ratio" recipe. You add the butter into all of the dry ingredients combined. Then you basically have cake mix, then just beat in the liquid ingredients for about a minute.

sorry for my ignorance on all this. but what is "high ratio" recipe?i'm guessing this only works for recipes that call for butter and not recipes that call for oil, right?

A high ratio recipe is any recipe that the amount of sugar is equal to or greater than the amount of flour ( by weight). If you read the side of a box of cake mix, you'll see that sugar is the first ingredient, not flour - or it usually is.

Cook's Illustrated did a taste test using the traditional creaming method and the reverse creaming method and found the reverse method made a better cake. I think it's better also. Has anyone visited the site "www.Dianasdesserts.com" They have a lot of great recipes too.

Jan H pointed me into the direction of this recipe which sounds like the reverse creaming method. I have truely struggled with scratch baking of yellow cakes and this one was the lightest and most flavorful one I tried (after trying about 1/2 a dozen different recipes)

Gosh! I only made it once and I'm pretty sure I followed the directions as written. Any time I have left over egg whites I freeze them to save for white cake or a batch of Swiss meringue buttercream. Any time I have left over egg yolks, I freeze them for french buttercream (the BEST buttercream ever!) or curd.

I was in Washington DC last month and I got the chance to go to the orginal cake love.............all I can say is ......I think his story on how he became "Cake Love" is alot more interesting and (better) then his cakes.

If you are an avid baker, you can basically tell by looking at the recipe whether you will like it or not. I was not impressed by the recipes he presented on his show "Sugar Rush". The finished product always looked "dry" to me . I never had the opportunity to taste any of this products from his bakeries but customers are paying preminum prices for his desserts. He has opened several locations.

$3 a cupcake which is the going rate. We tried the chocolate w/buttercream,not a rich chocolate flavor,and on the dry side.........almond.......we couldnt even put our fork thru it,and a crunchy foot...basically a yellow cake with no frosting.